Great value Archives

Asian recipes

Chilean-spiced beef-and-corn pie

40 minutes

Chocolate recipes

Tagliatelle with mint pea purée, toasted hazelnuts, bacon and cured egg yolk

15 minutes

Bacon recipes

Potato farl with crispy bacon and maple syrup

15 minutes

Coconut recipes

Coconut sago pudding with Swiss meringue

25 minutes

Cheese recipes

Dukkah pea falafel pita pockets

30 minutes

Pastry recipes

Shortcrust pastry

15 minutes

Shortcrust pastry

Difficulty Easy

Prep Time 15 minutes, plus 1 hour's chilling time

Cooking Time 15 minutes

Ingredients

280 g cake flour
Salt, a pinch
180 g cold butter
1 extra large, free-range egg yolk
4 t ice-cold water
1 t lemon juice

Method

Sift the flour and salt. Cut the butter into small pieces and rub into the flour using your fingertips until the mixture resembles breadcrumbs.
Mix the egg yolk, water and lemon juice into the dry ingredients to make a stiff dough.
Knead well and cover with clingwrap. Chill for 1 hour.
Roll out the pastry to a thickness of 3 mm on a lightly floured surface.
Bake in a preheated oven at 200°C for 20–25 minutes, or until golden brown.

Cook’s note: The butter and water should be ice-cold to prevent the butter from melting. Cold butter will result in a perfect, flaky texture. Shortcrust pastry is usually used for the bases of quiches or tarts as it doesn't puff up.

Ready to use your pastry? Browse our pie recipes here. Not the pastry you’re looking for? Discover more pastry recipes here.

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Rotolo with burnt sage and lemon

Crispy satay rolls

Chilean-spiced beef-and-corn pie

Salted caramel hot chocolate

Easy rough-puff pastry

Tagliatelle with mint pea purée, toasted hazelnuts, bacon and cured egg yolk

Potato farl with crispy bacon and maple syrup

Coconut sago pudding with Swiss meringue

Hand pies

Dukkah pea falafel pita pockets

Shortcrust pastry

Shortcrust pastry

Ingredients

Method